Ultra-Processed Food Consumption and DASH Diet Quality in Severe Mental Illness: Associations With Psychological and Inflammatory Outcomes
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 105
- 试验地点
- 1
- 主要终点
- Questionnaire Form
研究概览
简要总结
This study aimed to investigate the associations of ultra-processed food (UPF) consumption and DASH diet adherence with psychological well-being, emotional eating, and inflammatory markers in individuals with severe mental illness (SMI). This cross-sectional study included clinically stable individuals aged 18-65 years who had been diagnosed with a psychiatric disorder according to the diagnostic criteria of the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5) or the International Statistical Classification of Diseases and Related Health Problems, 10th Revision (ICD-10). Participants were selected using purposive sampling. Data were collected face-to-face using a Sociodemographic Information Form, the Screening Questionnaire of Highly Processed Food Consumption (SQ-HPF), the Dietary Approaches to Stop Hypertension Quality (DASH-Q), the Psychological Well-Being Scale, and the Emotional Eating Scale. Anthropometric measurements and routine biochemical data, including fasting glucose, C-reactive protein (CRP), and complete blood count parameters, were recorded.
详细描述
Objective
This study aimed to investigate the associations of ultra-processed food (UPF) consumption and DASH diet adherence with psychological well-being, emotional eating, and inflammatory markers in individuals with severe mental illness (SMI).
Methods: This cross-sectional study included clinically stable individuals aged 18-65 years who had been diagnosed with a psychiatric disorder according to the diagnostic criteria of the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5) or the International Statistical Classification of Diseases and Related Health Problems, 10th Revision (ICD-10). Participants were selected using purposive sampling. Data were collected face-to-face using a Sociodemographic Information Form, the Screening Questionnaire of Highly Processed Food Consumption (SQ-HPF), the Dietary Approaches to Stop Hypertension Quality (DASH-Q), the Psychological Well-Being Scale, and the Emotional Eating Scale. Anthropometric measurements and routine biochemical data, including fasting glucose, C-reactive protein (CRP), and complete blood count parameters, were recorded. The relationships among dietary measures, psychological outcomes, anthropometric measurements, and biochemical parameters were evaluated using appropriate statistical analyses.
研究设计
- 研究类型
- Observational
- 观察模型
- Other
- 时间视角
- Prospective
入排标准
- 年龄范围
- 18 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Aged 18-65 years
- •Having a psychiatric disorder confirmed according to DSM-5 or ICD-10 diagnostic criteria
- •Being clinically stable
- •Having received treatment for at least 1 month
排除标准
- •Severe cognitive impairment or a diagnosis of dementia
- •Experiencing an acute psychiatric crisis
- •Pregnancy or breastfeeding
- •Having a medical condition that severely restricts dietary intake (e.g., renal failure or ongoing cancer treatment)
- •A history of major surgery within the previous 3 months
研究组 & 干预措施
Participants with severe mental illness
This study included 105 adult participants with severe mental illness. No control group was included.
干预措施: No intervention (observational study) (Other)
结局指标
主要结局
Questionnaire Form
时间窗: 4 months
Sociodemographic characteristics of the individuals (age, constipation status, presence of comorbidities, gender, smoking and alcohol use) were questioned.
Lymphocyte
时间窗: 4 months
Lymphocyte levels were measured using routine laboratory procedures in outpatient visits.
Body weight (BW)
时间窗: 4 months
BW was measured using a calibrated digital scale placed on a flat, tiled surface. The scale was sensitive to 100 grams.
Height
时间窗: 4 months
Height was measured using a stadiometer with the participant's head positioned in the Frankfort plane and feet placed together.
Body Mass Index (BMI)
时间窗: 4 months
BMI was calculated by dividing body weight (in kilograms) by the square of height (in meters): BMI = weight (kg) / height² (m²).
C-Reactive Protein (CRP)
时间窗: 4 months
CRP levels were measured using routine laboratory procedures in outpatient visits.
Hemoglobin (Hb)
时间窗: 4 months
Hemoglobin (Hb) levels were measured using routine laboratory procedures in outpatient visits.
Neutrophil
时间窗: 4 months
Neutrophil levels were measured using routine laboratory procedures in outpatient visits.
Systemic immune-inflammation index (SII)
时间窗: 4 months
Systemic immune-inflammation index (SII)
Neutrophil-to-lymphocyte ratio (NLR)
时间窗: 4 months
The neutrophil-to-lymphocyte ratio (NLR), a hematological marker of systemic inflammation, was calculated by dividing the absolute neutrophil count by the absolute lymphocyte count.
The Screening Questionnaire of Highly Processed Food Consumption (SQ-HPF)
时间窗: 4 months
The Screening Questionnaire of Highly Processed Food Consumption (SQ-HPF) is a brief dietary assessment tool developed to evaluate the frequency of consumption of highly processed foods. The questionnaire assesses the consumption of various food groups commonly classified as highly processed and provides an overall score reflecting the frequency of highly processed food consumption. sQ-HPF is an 11-item dietary screening tool used to assess highly processed food consumption. Each item is scored as 0 or 1, yielding a total score ranging from 0 to 11. Higher scores indicate higher consumption of highly processed foods and therefore a worse outcome. A total score of 6 or higher indicates a high level of highly processed food consumption.
The Dietary Approaches to Stop Hypertension Quality (DASH-Q)
时间窗: 4 months
The Dietary Approaches to Stop Hypertension Quality (DASH-Q) is a dietary assessment tool designed to evaluate adherence to the Dietary Approaches to Stop Hypertension (DASH) dietary pattern. The scale assesses the consumption of key food groups and nutrients emphasized in the DASH diet, with higher scores indicating greater adherence to the DASH dietary pattern. DASH-Q is an 11-item dietary assessment tool designed to evaluate adherence to the DASH dietary pattern. Each item is scored from 0 to 7 according to the number of days the corresponding food group was consumed during the previous 7 days, yielding a total score ranging from 0 to 77. Total scores are classified as low (0-32), moderate (33-51), or high (52-77) diet quality. Higher scores indicate greater adherence to the DASH dietary pattern and therefore represent a better outcome.
Emotional Eating Scale (EES)
时间窗: 4 months
The Emotional Eating Scale (EES) is a self-report instrument designed to assess the tendency to eat in response to emotional states. It evaluates eating behavior associated with various emotional states, with higher scores indicating a greater tendency toward emotional eating. EES is a 16-item scale consisting of three subscales: anger, anxiety, and depression. Each item is rated on a 5-point Likert scale ranging from 1 (no desire to eat) to 5 (an overwhelming urge to eat). There are no reverse-scored items. The total score ranges from 16 to 80, with higher scores indicating a higher level of emotional eating behavior and therefore a worse outcome.
Psychological Well-being Scale
时间窗: 4 months
The Psychological Well-Being Scale is a self-report instrument designed to assess individuals' overall psychological well-being and positive psychological functioning. Higher scores indicate higher levels of psychological well-being.The Psychological Well-Being Scale is an 8-item scale designed to assess individuals' psychological well-being. Each item is rated on a 7-point Likert scale ranging from 1 (strongly disagree) to 7 (strongly agree). The total score ranges from 8 to 56, with higher scores indicating greater psychological resources and strengths and a more positive evaluation of oneself in important areas of functioning, therefore representing a better outcome.
次要结局
未报告次要终点
研究者
Nurefşan KONYALIGİL ÖZTÜRK
Assist. Prof. Dr
Abant Izzet Baysal University